As a member of our hospitality team, the primary role of a Banquet Captain is to supervise and coordinate the activities of the Banquet associates during banquet events by supervising the set-up, food service, and breakdown of all events while maintaining effective communication with the guest to meet their needs and address any changes. This role will collaborate with the Banquet Manager to determine serving arrangements and additional staffing and equipment requirements such as table linen, china, glassware, and silverware as needed and the Banquet Chef to facilitate a smooth efficient flow of prepared dishes from kitchen to table. This role will also oversee the preparation of salads and coffee and ensure that the food is correctly garnished and arranged on plates before being served.

• Consult with the Banquet Manager on serving arrangements, additional staffing needs, and equipment requirements for events.
• Supervise Banquet staff in setting up, serving, and breaking down all events, ensuring efficient and professional execution.
• Maintain open and clear communication with guests and meeting planners to ensure their needs and any changes are promptly addressed.
• Maintain constant communication with the Banquet Chef, ensuring effective coordination between food production and food service. Provide exact guest counts after seating and advise on last-minute timing adjustments.
• Check-in servers, assign stations and communicate pre-assigned function side work duties.
• Inspect table place settings, including table linen, china, glassware, silverware, and condiments, to ensure correct placement and cleanliness.
• Take responsibility for the proper arrangement of buffet tables and other food service stations used for catering functions.
• Check servers out at the end of events, ensuring cleanliness of function rooms, aisles, and storage areas, as well as proper cleaning and storage of equipment.
• Conduct server training as needed to maintain a well-trained and efficient Banquet staff.
• Directly supervise up to 30 associates in Banquets, including training, planning, assigning work, and providing direction and support.
• Extend and total the check accurately, double-check for accuracy, and obtain the host's signature.
• Train and develop backup personnel for the position of Banquet Captain.
• Report gratuities received within company guidelines and in compliance with federal regulations.
• Observe and comply with all requirements, training, and restrictions set forth by the ABC board to ensure adherence to alcohol service regulations.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)